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Skillet Recipes (continued)
Hot Asparagus and Zucchini Salad Serves 4-6
1 tablespoon (20g) butter
1 small leek, finely sliced
4 medium zucchini, cut into thick strips,
5cm long
1 bunch fresh asparagus, cut into 4cm
lengths
1 tablespoon toasted sesame seeds
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley
1. Heat butter in skillet on setting 5. Add
leek and sauté until tender.
2. Add zucchini, asparagus, sesame seeds
and lemon juice. Cook until asparagus is
just tender, stirring occasionally.
3. Stir through parsley just before serving.
Chinese Fried Rice Serves 4
2 tablespoons oil
3 eggs, lightly beaten
1 onion, finely chopped
1 teaspoon grated ginger
3 bacon rashers, rind removed, finely
chopped
½ cup frozen peas, thawed
6 green onions, finely sliced
3 cups cooked rice
2 teaspoons soy sauce
¼ teaspoon ground white pepper
1. Heat oil in skillet on setting 5. Pour
egg into skillet, turn to cook other side.
Remove from pan and slice finely.
2. Add onions, ginger and bacon, sauté until
onion is tender.
3. Add peas, green onions, rice and egg, stir
to combine.
4. Stir soy sauce and pepper through rice.
Cook until heated through.